Lai is the original fruit of Borneo. Lai has yellow and orange flesh, fresh taste, and soft fragrant. The purpose of this research is to design processed lai fruit into pie products according to consumer needs using the Kano Model and The Quality Function Deployment (QFD) Method at the product planning stage. Data collection was carried out by distributing Kano questionnaires and the level of importance questionnaires. Questionnaires were distributed to people who lived in Samarinda who have an age range between 20 to 30 years who have consumed pies and lai fruit. The Kano questionnaire was used to determine the characteristics required by consumers. While the importance level questionnaire was used to obtain data on the level of consumer interest. The Kano model and Quality Function Development (QFD) Method were used to process the data in the product planning stage by compiling the House of Quality (HOQ). Based on data processing by using The Kano Model, obtained there were 12 statements classified as one dimensional, 2 statements classified as must be, and 7 statements classified as indifferent. There were 14 statements related to consumer's characteristics classified into Quality Function Development (QFD), they were included in the category one dimensional and must be. Based on data processing by using Quality Function Development (QFD), obtained 12 technical parameters which could be developed based on consumers' need. The marketable design of the Lai pie product that is preferred by consumers is the one with dough mixing process, baking process, and quality control process. Those three technical parameters are closely related to the five priorities of consumers' characteristics. The dough mixing process is associated with the existed genuine taste of Lai and the smoothness of Lai vla (custard). The baking process is affiliated with the crispiness of Lai pie crust and aroma. The Quality Control process is related to product.
Arjuna Interior adalah perusahaan yang bergerak dalam bidang desain interior, desain eksterior, dan pembuatan furniture. Pekerjaan yang dilakukan di workshop berupa pembentukan kayu, perakitan kayu, pengamplasan kayu, dan finishing. Perusahaan ini sudah berjalan sejak tahun 2004 tetapi masih belum menerapkan sistem K3 yang baik dan penggunaan alat pelindung diri (APD) dengan maksimal. Oleh karena itu penelitian ini bertujuan untuk mengidentifikasi potensi bahaya, menilai risiko, dan memberikan usulan pengendalian risiko dengan menggunakan metode HIRA (Hazard Identification, and Risk Assessment) dan JSA (Job Safety Analysis). Metode penelitian yang digunakan adalah metode kualitatif, hasil ang didapatkan yaitu 41 potensi bahaya dengan 23 level risiko rendah (56%), 14 level risiko sedang (34%), 3 level risiko tinggi (7%), dan 1 level risiko ekstrim (2%). Saran yang diberikan kepada perusahaan adalah melakukan sosialisasi safety talk, menerapkan K3 dan penggunaan APD, pemeriksaan alat dan mesin secara berkala, dan diharapkan rekomendasi pengendalian dapat diterapkan di perusahaan.
Pusat Pelatihan Mandiri Kelautan dan Perikanan atau P2MKP adalah bidang usaha budidaya dan pengolahan rumput laut yang berlokasi di Kota Balikpapan. Penjualan yang dilakukan selama ini tidak memiliki strategi khusus dalam pemasarannya, penjualan yang dilakukan hanya sebatas memenuhi permintaan yang ada. Oleh karena itu penelitian ini bertujuan untuk mendapatkan strategi pemasaran menggunakan analisa swot dan Analytical Hierarchy Process (AHP). Dari hasil perumusan strategi pemasaran pada matriks internal factor evaluation (IFE) dan matriks external factor evaluation (EFE) didapatkan kekuatan utama yaitu memiliki kandungan gizi yang baik dengan skor 0,444 dan peluang utama yaitu dukungan pemerintah terhadap usaha dengan skor 0, 472. Kemudian hasil dari matriks internal eksternal (IE) P2MKP berada pada posisi sel 5. Dari hasil analisis SWOT didapatkan 16 alternatif strategi. Kemudian dengan menggunakan metode AHP diperoleh strategi prioritas bagi P2MKP dengan skor bobot paling tinggi 0,130 yakni menjalin hubungan dengan pemerintah untuk melakukan perizinan produk.
PT XYZ yang berada di kota bontang, saat ini perusahaan ini melakukan pemasaran dan promosi secara metode konvensional yakni dengan koneksi mulut ke mulut serta melakukan promosi sesama rekan usaha sehingga hanya sedikit yang mengenal dan mengetahuinya. Dengan website perusahaan bisa memberikan informasi mengenai produk/layanan yang diberikan secara lengkap. Perkembangan ilmu pengetahuan dan teknologi yang sangat pesat menjadikan teknologi informasi menjadi suatu hal yang penting dalam kehidupan sehari-hari. Perancangan sistem informasi perusahaan berbasis website dilakukan dengan metode Prototype mulai dari melakukan analisa kebutuhan pengguna, Melakukan perancangan sistem menggunakan beberapa tools yakni Use Case Diagram, Context Diagram, Data Flow Diagram, dan tabel database. Tahap selanjutnya dilakukan perancangan desain User Interface. Kemudian pengkodingan website menggunakan PHP, Codeigniter 3 dan Bootstrap 4 serta aplikasi MySQL sebagai databasenya. Kemudian dilakukan pengujian sistem menggunakan metode Black box testing dan SEO website analyzer. Terakhir dilakukan evaluasi dan penyerahan kepada perusahaan dalam bentuk template website yang siap untuk digunakan. Dengandirancanganya sebuah website sesuai dengan kebutuhan perusahaan diharapkan dapat meningkatkan jumlah pelanggan dan membantu mempublikasikan produk dan jasa secara luas melalui jaringan internet.
In the tofu production process, UD XYZ is inseparable from the risks that may occur so that it can interfere with tofu production activities. Therefore, to handle the existing risks, it is necessary to carry out risk management by mitigating risks. Data collection techniques used are secondary data and primary data.The data processing technique and data analysis used the Failure Mode Effect Analysis (FMEA) method and the Analytical Hierarchy Process (AHP) method. The results of data processing using the FMEA method are known to be risk factors for raw materials with the highest RPN value, namely the risk of poor soybean quality with an RPN value of 720, the risk factor for the highest RPN production process is the risk of the dose of supporting raw materials not in accordance with the RPN value of 320, and the highest RPN finished product risk factor is the risk of damaged tofu when packaged with an RPN value of 36. The results of data processing using the AHP method with the help of Benefit, Cost, Opportunities, and Risk (BCOR) criteria are known that the criteria with values the highest is the benefit criteria with a value of 0.600. In the risk of raw materials, namely the quality of soybeans is not good, it is known that the chosen alternative strategy is to use the best raw material supplier with a value of 0.738. In the risk of the production process, namely the dose of supporting raw materials is not appropriate, it is known that the chosen alternative strategy is to make a Standard Operating Procedure (SOP) with a value of 0.671. The existence of SOPs will help to achieve goals because of the design that guides employees in carrying out their duties and to minimize errors when carrying out their respective tasks.
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